Fish curry

An interesting fish curry, as most of the vegetables were very definitely English ... but a small tin of bamboo shoots added a tiny oriental edge ... A malaysian curry powder and coconut milk - mildly spicy, and a really nice texture.

Onion
Garlic
Groundnut oil
Malaysian curry powder
Carrots
Mushrooms
Coconut milk
White fish (pollock)
Bamboo shoots
Frozen peas

Basmati rice

1.  Finely chop onions, and crush garlic, fry in groundnut oil.  Put the rice on.
2.  Add curry powder and stir in well.
3.  Add chopped carrots and mushrooms, then add coconut milk and simmer until the veg are a bit cooked.
4.  Put the fish on the top, cover and allow to steam/poach for a few minutes.
5.  When the fish is nearly done add a tin of bamboo shoots and a handful of frozen peas.
6.  Stir in - ready in 2 minutes.
7.  Serve, scoff - easy and very tasty.

Spicy, crunchy fish with new potatoes and peas and stuff

A neighbour, very generously, gave us some home grown new crop potatoes.  She was very proud of them - and quite justifiably so, they were DELICIOUS.  I just boiled them simply and sprinkled them with sea salt.  To accompany them I did spicy crunchy fish and lovely spring vegetables.

Fish

Pollock (or other white fish) fillets, cut into 2 inch(ish) piece

Polenta

Malaysian fish curry spice mix

Olive oil

1.  Toss polenta and spice together,  then toss fish pieces in the mix.

2.  Fry (in batches) in olive oil, drain on kitchen paper, and keep warm until veg and potatoes are ready.

Vegetables

1 onion, finely chopped

Olive oil

Clove garlic, crushed

Petit pois

White wine

Little gem lettuce, cut into 6-8 wedges

Radishes, finely sliced

1.  Soften onion in olive oil, add crushed garlic.

2.  Add petit pois and wine, heat through, about 3-4 minutes

3.  Add lettuce and radich, toss through until lettuce has wilted a little - about 2 minutes.

Serve - scoff - have seconds

 
 
 

Spicy fish and "chips"

Oops... was so tasty we scoffed a lot of it before I remembered to take a pic.

"Chips" were really roast potatoes, par-boiled and then roasted in hot olive oil, in a hot oven.

Spicy fish was pollock in a maize meal, cornflour and cold water batter, with a good spoonful of curry goat seasoning - fried in olive oil.

Vegetables were 1 chopped onion, sauteed until soft, in olive oil, garlic, frozen peas and splosh of white wine, then handful of shredded lettuce wilted in.

Tartare sauce was 2 gherkins, some capers, finely chopped and stirred into half and half creme fraiche and natural yogurt, with a squeeze of lemon juice and black pepper.

Delish!

Pollock fillet, garlicky vegetables and instant tartar sauce

Tasted better than it looked - and was super easy.  Steam pollock with knob of butter, salt and pepper. Soften chopped leek, chopped mushrooms and green beans in tablespoon of olive oil.  Add splash of water, 1 clove crushed garlic, and simmer for 10 minutes or so.  Chop chives, capers and gherkins, stir into creme fraiche, season.

Done!